Braised Fennel

• 2 pounds tender bulb fennel
• 10 or 12 cloves garlic, unpeeled
• ¼

Remove outer stalks from fennel bulbs, pull out the strings from those now at the surface of the bulb, split each bulb in two, and put, dry, along with the garlic cloves, to cook in the olive oil in a plat à sauter, large skillet, etc., designed to hold them placed side by side. Salt them, turn occasionally over a period of about ½ hour until all are browned lightly, pour in the water, b